Make Your Own Wine! Three Tools In One; Strainer, Wine Press, Bottle Filler
Light weight and easy to use this is not your grandfather’s cast iron & wood basket press. This modern press is made specifically for pressing grape skins and small berry skins, not crushing apples and pears.
The Wine Bucket Press is three tools in one; Strainer, Wine Press and Bottle Filler.
The WBP is made of food compatible materials; stainless steel and food grade plastic (cutting board plastic material). It can be completely disassembled, thoroughly cleaned and sanitized.
WBP provides “dual filter screening” so that not a single seed or skin passes through to the juice.
Because of “gravity flow straining” much less pressure is required to achieve higher skin/juice separation.
Juice separation and cleanup are much easier and less messy as all the juice stays inside the bucket. Straining, pressing and bottle filling can be done indoors without making a big mess to clean up.
Cleaning out the skins/seeds, rinsing the parts and putting the unit back into service for the next press is much easier and faster than other types of presses. Using this press is a one person operation.
Heavy cast iron basket presses press the skins down from the top so as to drive the juice out the sides (not the bottom) of the press. They often squirt juice all over the place making a mess.
The WBP presses the skins down from the top to press the juice down thru the bottom of the press and into the bucket. No juice, skins or seeds escape the bucket resulting in a much cleaner operation.
A more through press. Often, when cleaning out the skins on a basket press, or bladder press, the skins on the top and outside of the compressed block of skins are dry while the skins at the bottom and near the center of the basket are still wet. This is because the juice does not follow “gravity flow” out the bottom of the press. Instead the juice is being forced out the sides of the basket.
WBP presses the skins down allowing the juice to flow down (with gravity) thru the bottom of the press and into the bucket. The resulting compressed block of skins/seeds are uniformly dry because more juice has been extracted, and with much less pressure.
Using the WBP there is a much less likelihood that stems will be overly compressed resulting in “steamy, green sour tastes” being released into your wine.
The Wine Bucket Press will efficiently press about 200 lbs of fermented must per hour.
Weight: 12 lbs.
Height: 19 inch, 48 cm
Width (top): 12.5 inch, 32 cm
Holds about 80 lbs (36 kg) of grape skins/seeds
Price: $295.00
Patent Pend.